Mediterranean Chickpea Pockets

Instructions

1. Prepare Chickpeas

   5 min hands-on480 min waiting

   • Rinse the chickpeas thoroughly under cold water.
   • Place them in a large bowl and cover with at least twice their volume of water.
   • Soak overnight until softened.

2. Pickle Onions

   4 min hands-on30 min waiting

   • Thinly slice the onions into rings.
   • Place them in a bowl, squeeze lemon juice over them, and sprinkle with salt.
   • Massage gently to combine and set aside to pickle for at least 30 minutes.

3. Make the Slaw

   7 min hands-on60 min waiting

   • Finely shred the cabbage and julienne the carrots.
   • Combine with mayonnaise in a mixing bowl and toss until evenly coated.
   • Cover and refrigerate until needed.

4. Prepare Falafel Mixture

   10 min hands-on

   • Roughly chop the remaining onions, yellow pepper, garlic, and parsley.
   • Drain and dry the soaked chickpeas thoroughly.
   • Add chickpeas, chopped vegetables, parsley, spices, gram flour, baking powder, and salt to a food processor.
   • Pulse until the mixture forms a slightly coarse but cohesive dough.

5. Shape Falafel Patties

   5 min hands-on

   • Scoop portions of the mixture and shape into small, flat patties about 2 cm thick.
   • Set aside on a tray.

6. Cook Falafel

   15 min hands-on

   • Heat olive oil in a large non-stick skillet over medium heat.
   • Fry the falafel patties in batches, cooking each side for about 3 minutes until golden brown and crispy.
   • Remove and drain on a plate lined with paper towels.

7. Prepare Cucumber

   2 min hands-on

   • Slice the cucumber into thin rounds and set aside.

8. Toast Focaccia

   3 min hands-on

   • Slice the focaccia into pocket-sized pieces.
   • Toast lightly in a dry skillet or under a broiler until warm and slightly crispy.

9. Assemble Pockets

   5 min hands-on

   • Cut an opening along the side of each focaccia piece to form a pocket.
   • Stuff each pocket with falafel patties, slaw, pickled onions, and cucumber slices.

10. Finish and Serve

    1 min hands-on

    • Optional: Drizzle additional mayonnaise or a squeeze of fresh lemon juice over the filling.
    • Serve immediately while the falafel is still warm and crispy.
    • Cooking tips:
    • Ensure the chickpeas are fully dried after soaking to prevent the falafel mixture from becoming too wet.
    • Test the falafel mixture by shaping one patty; if it doesn’t hold together, add a little more gram flour.
    • For even crispiness, avoid overcrowding the skillet when frying the falafel.
    • To save time, prepare the pickled onions and slaw while the chickpeas are soaking.